Pepper Rubbed Grilled Rack of Pork

This elegantly simple entree from the grill is meant for easy summer entertaining. Roast potato wedges and heat garlic bread on the grill, and serve with sliced ripe beefsteak tomatoes topped with vinaigrette and blue cheese.

1 rack of pork, about 7-8 ribs, trimmed, * about 3 to 3 1/2 pounds
1 teaspoon coarse salt
1 teaspoon paprika
1 teaspoon dried rosemary
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon ground allspice

In small bowl stir together all seasonings; rub the seasoning mixture over all surfaces of pork.

Prepare a medium-hot fire in grill.

Grill pork over indirect heat for 1 to 1-1/2 hours, until internal temperature measured with a meat thermometer reads 155 degrees F. Remove from grill and let roast rest for 10 minutes before slicing between bones to serve.

*Ask the butcher for a well-trimmed pork rib roast, with the chine bone trimmed.

Servings: 6
Source: National Pork Board